ROASTED BROCCOLI STEAKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 2 heads broccoli; slice from the stem end into thick steaks (some florets will fall off). Toss with olive oil and salt. Roast on a preheated baking sheet at 450 degrees F until browned, 15 minutes. Whisk 1/4 cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice; season with salt and red pepper flakes. Drizzle over the broccoli; top with parsley, red onion and feta.
BEEF SATAY WITH PEANUT SAUCE AND CITRUS BROCCOLI
This easy-to-make dish is ready in just 30 minutes.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil. On sheet, toss steak with oil and coriander; season with salt and pepper. Dividing evenly, thread beef strips onto each of 16 6-inch skewers (if using wooden ones, cover exposed parts with foil to prevent scorching). Arrange on sheet; set aside.
- Fill a large saucepan with 1 inch water; fit with a steamer basket. Bring to a boil over high. Add broccoli; cover, and steam until crisp-tender, 6 to 8 minutes. Toss with 1 tablespoon lime juice, and season with salt and pepper.
- Broil skewers, without turning, 3 to 5 minutes for medium. In a small bowl, whisk together peanut butter, sugar, soy sauce, remaining 2 tablespoons lime juice, and 1/4 cup water. Serve beef skewers and broccoli with peanut sauce for dipping.
Nutrition Facts : Calories 436 g, Fat 23 g, Fiber 7 g, Protein 35 g
BEEF STIR-FRY WITH PEANUT SAUCE
This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.
Provided by LBUHL
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
- Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
Nutrition Facts : Calories 314 calories, Carbohydrate 16.2 g, Cholesterol 26.6 mg, Fat 21.9 g, Fiber 4.4 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 939.2 mg, Sugar 5.2 g
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